Fluffy Pancakes Recipe

By Muhammad Faizan

Fluffy Pancakes Recipe

Description

These pancakes are light, airy, and buttery — perfect for a cozy breakfast or brunch. With a few simple ingredients and the right technique, you can get that café-style fluffiness right at home.

Ingredients

  • 1 ½ cups (190g) all-purpose flour

  • 3 ½ tsp baking powder

  • 1 tbsp granulated sugar

  • ¼ tsp salt

  • 1 ¼ cups (300ml) milk (whole milk or buttermilk for richer flavor)

  • 1 large egg

  • 3 tbsp unsalted butter, melted (plus extra for greasing)

  • 1 tsp vanilla extract (optional)

Instructions

  1. Mix Dry Ingredients:
    In a large bowl, whisk together flour, baking powder, sugar, and salt.

  2. Combine Wet Ingredients:
    In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.

  3. Make Batter:
    Pour wet mixture into dry ingredients. Gently stir until just combined. Don’t overmix — lumps are okay! (Overmixing leads to tough pancakes.)

  4. Preheat Griddle or Pan:
    Heat a non-stick griddle or skillet over medium heat. Lightly grease with butter or oil.

  5. Cook Pancakes:
    Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
    Flip and cook another 1–2 minutes until golden brown.

  6. Serve:
    Serve warm with butter, maple syrup, honey, or your favorite toppings like fruits or whipped cream.

Servings

Makes about 6 large pancakes (serves 2–3 people).

Nutritional Information (per pancake)

(Approximate, based on standard ingredients)

  • Calories: 180

  • Carbs: 22g

  • Protein: 5g

  • Fat: 8g

  • Fiber: 1g

  • Sugar: 4g

Notes & Tips

  • Fluffiness Tip: Separate the egg, beat the white until soft peaks form, and fold it in last. This makes your pancakes extra fluffy.

  • Even Browning: Ensure the pan is evenly heated — not too hot or you’ll burn the outside before cooking the inside.

  • Flavor Twist: Add a pinch of cinnamon or a handful of chocolate chips for variety.

  • Storage: Leftovers can be refrigerated for up to 3 days or frozen for 1 month. Reheat in a toaster or oven.

Health Benefits

  • Provides a good source of carbohydrates for energy.

  • Contains protein from milk and eggs.

  • You can make it healthier by substituting whole-wheat flour, oat flour, or plant-based milk.

  • Great base recipe for adding fruits, nuts, or seeds for more nutrients.

Q&A

Q: Can I make the batter ahead of time?
A: It’s best to cook immediately after mixing, but you can refrigerate the batter for up to 24 hours. Stir gently before using.

Q: Why are my pancakes not fluffy?
A: Likely due to overmixing or expired baking powder. Also, let the batter rest 5–10 minutes before cooking to let the leavening activate.

Q: Can I make them dairy-free?
A: Yes! Use almond milk, soy milk, or oat milk, and replace butter with coconut oil or vegan butter.

Q: How do I keep pancakes warm while cooking the rest?
A: Place them on a baking sheet in a 200°F (90°C) oven until ready to serve.

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